For the salad: Cook
the beans separately following the packages instructions. Generally, it takes
about 30 to 45 minutes to cook those types of beans.Just check for desired doneness, before straining.

Place the green beans with a little salt in a pan and bring
to boil over high heat. Cook until desired tenderness. Strain and place
immediately in ice cold water to stop the cooking process. Strain and pat dry. Place
all the beans and red onion in a large bowl. Add the dressing, season to taste,
and refrigerate for an hour before serving.

Option: If you feel this dressing is to vinegary, you can add more olive oil to it and reduce the amount of vinegar to your like.
This
salad may be served over lettuce, rice, and/or with tomatoes.

You may substitute one 15-ounce can cooked beans for each dried
bean. Rinse before use.